Perfect classic pumpkin pie

Finally it’s time for pumpkin pie! Not that we can’t enjoy at other time of the year, but when the air is crisp, the leaves are turning red and a light jacket is needed to walk the dog, it is time to fill the house with the sweet smell of a pumpkin pie baking away in the oven.

Every year I try a different recipe and normally I am pretty happy with all of them, just for a change. This time I tried Anna Olson’s Perfect Pumpkin Pie and, literally, is to die for!

The crust is firm and flaky, not too sweet, doesn’t overpower the pumpkin filling, which is definitely the star.
This pie filling is essentially a custard. High heat will let it set, and the reduced heat will cook it. The result is a silky, melt in your mouth filling, rich and soothing but subtle enough to get you wanting a second piece.

Perfection! That’s the pie I will be baking for Thanks Giving this year.

I decided to skip the orange zest and the spicy whipped cream since my family is not too adventurous to changes in a pumpkin pie. But I am sure it would taste great!

Perfect Pumpkin Pie
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8 portions

Pastry

⅓ cup cold unsalted butter

⅓ cup cold vegetable shortening

1 ½ cups all purpose flour

2 tablespoons sugar

½ teaspoon fine salt

4 to 5 tbsp ice water

Filling

2 cups canned pumpkin (500 mL)

¾ cup light brown sugar, packed

3 tablespoons fancy molasses

1 teaspoon cinnamon

¼ teaspoon ground nutmeg

⅛ teaspoon ground cloves

½ teaspoon fine salt

3 large eggs

1 ⅓ cups whipping cream

3 tablespoons brandy or orange liqueur

Spiced Whipped Cream

1 cup whipping cream

2 teaspoons sugar

¼ teaspoon cinnamon

pinch nutmeg

For pastry, freeze butter and shortening for 30 minutes. Combine flour, sugar and salt in a large bowl. Using a box grater, grate the butter and shortening into flour. Toss this mixture with your fingers to coat the fats, breaking up lumps with your fingers as you go. The dough should be a rough, crumbly texture and take on a slight yellow tone. Add 3 Tbsp of the water and mix with a spatula or wooden spoon to bring dough together, adding a little more water if needed. Shape dough into a disc and chill for an hour before rolling.

Preheat oven to 400 degrees F.

On a lightly floured surface, roll out dough to just under ¼-inch thick. Dust the bottom of a 9-inch pie shell with flour and line with dough. Trim edges, keeping scraps to roll and cut for garnish, if desired. Chill while preparing filling.

Bake for 10 minutes, then lower temperature to 350 degrees F. and bake for 20 to 30 minutes, until filling puffs just a little around edges but still has a bit of jiggle in center when moved. Allow to cool to room temperature, then chill completely.